Akademik Veri Yönetim Sistemi
EURO-ALIMENT 2025 THE 12TH INTERNATIONAL SYMPOSIUM-Food Sustainability Challenges and Solutions, Galati, Romanya, 23 - 24 Ekim 2025, ss.85, (Özet Bildiri)
This study aimed to develop an innovative anchovy product by combining anchovy (Engraulis encrasicolus), commercially important and consumed source rich in high-quality protein, fatty acids, vitamins A and D, and minerals, with mushroom, and to evaluate its nutritional composition and sensory properties. Within the scope of this study, the nutritional compositions (crude protein, crude fat, crude ash, moisture, carbohydrate, energy) and sensory attributes (odor, hardness, juiciness, saltiness, oiliness, bitterness, aroma, appearance, overall acceptance, and purchase intention) of the developed product were determined. Sensory analyses were conducted by a panel of 15 panelists ranging in age from 27 to 51 years, with a gender distribution of 60% male and 40% female. According to the analysis results, the nutritional composition was determined as: crude protein 10.25±0.66%, crude fat 8.16±0.22%, crude ash 1.51±0.01%, moisture 71.08±1.22%, and carbohydrate 9.00%. The results of the sensory analysis showed that the panelists 100% accepted the product in terms of appearance and purchase intention. In terms of overall acceptance, nearly all participants evaluated the product positively, with 80% responding "I liked it a lot" and 13.3% responding "I liked". Additionally, for juiciness, 53.3% rated it as "a little watery"; for saltiness, 66.7% as "normal"; for oiliness, 53.3% as "medium oiliness"; for bitterness, 33.3% as "neither bitter nor not bitter" and 26.7% as "It’s not bitter"; and for aroma, 33.3% as "slightly aromatic" and while 20% described it as “medium aroma” 20% as “very aromatic,” and 20% as having an “in a perfect aroma”. The findings determined that this innovative product, developed using anchovy and mushroom, is both rich in nutritional value and sensorially acceptable. This innovative food, created with the most heavily fished seafood species and mushrooms, presents an innovative approach that not only enhances nutritional value and sensory properties but also supports sustainable food production.
Keywords: Anchovy, healthy nutrition, innovative approach, mushroom, sensory analysis.
Acknowledgment: This research was funded by the Coordinator of Scientific Research Projects of Recep Tayyip Erdogan University (Grant number: FBA-2020-1167). I would like to thank the scientific and administrative staff of Recep Tayyip Erdoğan University, Faculty of Fisheries, Department of Seafood Processing Technology, Rize/Türkiye.